Garlic Lover's Rub

From EatingWell: May/June 2007

In this wet rub, we let the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.

READER'S COMMENT:

"I used this rub on grilled steak. I was afraid it might be too salty because of what a previous reviewer said but surprisingly it was fine. I still think I might cut down on the salt though because I would like to taste the garlic and...

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9 Reviews for Garlic Lover's Rub

04/21/2012

Anonymous

Recommends this recipe

Yummy and quick!

I loved this on my baked haddock. Usually I just bake the haddock with olive oil, salt, and pepper. This was a nice change! I cut the salt and pepper in half because it just looked like way too much! I omitted the lemon because I didn't have any and it was really tasty!

Pros: Healthy

Comments (1)

7 comments

Anonymous wrote 1 year 3 weeks ago

You are cooking your fish

You are cooking your fish directly on the grill? You should put it in a special fish pan for the grill or use tin foil. You will still get the smoky taste. Cooking directly on the grill, you will not only lose your rub but your fish too!!!

01/27/2012

kathleen

Recommends this recipe

Amazing!

This was incredible - marinated a chicken (cut-up, but the whole bird) in this overnight . . . fantastic! The house smelled awesome and the bird was so moist and tender! Thanks!

Pros: quick, not a lot of ingredients

Comments

02/07/2010

julieaingram

I used this rub on grilled steak. I was afraid it might be too salty because of what a previous reviewer said but surprisingly it was fine. I still think I might cut down on the salt though because I would like to taste the garlic and lemon more.

Comments

11/10/2009

bZBTY3E9nM

What am I doing wrong? All my rub gets left on the grill surface!

Comments

09/22/2009

Anonymous

Make sure to use California grown garlic in this recipe! The imported varieties lack the freshness and flavor that California garlic has. Great recipe!

Amber, Long Beach, CA

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